Mapping of Livelihood Capitals for Technological Interventions in Elephant Foot Yam and Banana Cultivation in Andhra Pradesh

Immanuel, Sheela; Jaganathan, D.; Koundinya, A. V. V.; Prakash, P.; Sivakumar, P.; Kumar, Harish; Muthuraj, R

doi:10.20546/ijcmas.2020.908.426

Cited by 1 publication

(3 citation statements)

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“…Oxalate consumption is known to reduce calcium availability in the body, which might be dangerous for women who need extra calcium in their diets. It has been claimed that when dietary oxalate interacts with calcium, magnesium, and iron, it produces insoluble oxalate salts, leading to oxalate stone formation (Sheela Immanuel et al, 2020). Oxalates also inhibit mineral use, rendering them unavailable in the body (Nagar et al, 2019).…”

Section: Oxalatementioning

confidence: 99%

“…Plants and plant products are the main sources of dietary oxalate. Oxalate can be found in little or high amounts in many plant foods (Immanuel et al, 2020).…”

Section: Ghate Et Al (2013)mentioning

confidence: 99%

“…According to scientific data, EFY contains a high degree of nutritious fiber, carbohydrates, glucose, protein, and sugars. It also has a lot of calcium, as well as sodium, potassium, and vitamin C (Sheela Immanuel et al, 2020). EFY research is crucial since it has a variety of medicinal characteristics and is extensively used in Indian medicine, including Ayurveda (Singh et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Effects of microwave, ultrasound, and various treatments on the reduction of antinutritional factors in elephant foot yam: A review

Srivastava

Pandey

Singh

et al. 2022

eFood

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Elephant foot yam (EFY) includes a high degree of nutritious fiber, carbohydrates, glucose, protein, and sugars. It also has plenty of calcium, sodium, potassium, and vitamin C, and is a promising source of starch. Due to the presence of oxalate and acridity, EFY has been extensively underused. Researchers have employed a variety of ways to decrease calcium oxalate, including boiling and NaCl treatment. A novel technique like ultrasound is a promising technique for the reduction of antinutritional factors effectively by keeping the natural phytoconstituents in it. The reduction of antinutritional factors by ultrasonication resulted from the high temperatures and pressures generated amid the collapse phase of cavitation bubbles. Microwave heating depends on the dielectric properties of the food. The dielectric constant is the ability to absorb the energy, and dielectric loss is the ability to reflect where it is dissipated as heat. Because of its heat‐labile nature and the formation of insoluble complexes, microwave treatment reduces the antinutrient component. This review focused on several studies on yam oxalate concentrations that were conducted using various treatments. This would help researchers and the food industry find more effective strategies to reduce the antinutritional factor using frequency‐controlled power ultrasound.

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Section: Oxalatementioning

confidence: 99%

“…Plants and plant products are the main sources of dietary oxalate. Oxalate can be found in little or high amounts in many plant foods (Immanuel et al, 2020).…”

Section: Ghate Et Al (2013)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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